Step 3: Add in the chicken broth and mix into the roux. Add in the cream cheese. Allow the cream cheese to melt in. Add in the sour cream and mix. Add in the cumin and green chilis and mix in. Allow the sauce to simmer and thicken for about 5 minutes.
Step 4: Pour about half of the white enchilada sauce into the casserole dish. Roll the chicken and about 1 tablespoon of cheese into each tortilla. Place the enchiladas into the sauce. Pour the rest of the sauce over the enchiladas.